Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

Abstract:

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The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at-18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2647-2650

DOI:

10.4028/www.scientific.net/AMR.236-238.2647

Citation:

G. Q. Liu et al., "Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten", Advanced Materials Research, Vols. 236-238, pp. 2647-2650, 2011

Online since:

May 2011

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Price:

$35.00

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